See original recipe: http://www.acouplecooks.com/2...
Cook the brown rice according to the package instructions (or, make the rice beforehand and heat it slightly prior to serving).Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.Dice 2 cloves garlic and 1 chipotle chili; combine with 2 tablespoons of adobo sauce, 1 tablespoon honey, and ¼ cup olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with ½ tablespoon olive oil and sprinkle with kosher salt.)Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.Meanwhile, when the rice finishes, thinly slice 3 green onions. Chop ¼ cup cilantro. Drain and rinse 1 can beans.In a large bowl, mix together 2½ cups cooked brown rice, sliced green onions, 1 ½ cups salsa, black beans, 1½ cups corn kernels, 2 tablespoons adobo sauce, 1½ teaspoons cumin, 2 teaspoons chili powder ½ teaspoon garlic powder, and ½ cup shredded cheese. Taste, and adjust seasonings if desired.When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (45%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 585.8mg||20 %|
|Potassium 352.3mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.4g|
|Protein 2.1g||3 %|
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Calories per serving: 76
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